Knowledge about coeliac disease: Results of survey conducted among persons screened using a self-administered transglutaminase-based test

Coeliac disease (CD) is an autoimmune, gluten-related disorder occurring in genetically predisposed individuals. The keystone to CD management is a gluten-free diet (GFD). Recently, media have been promoting the application of a GFD, however, this is necessary only in gluten-related disorders. The aim of the present study was to evaluate the knowledge on CD among individuals, who conducted a self-administered coeliac disease test. Three hundred adult volunteers took part both in the anti-tissue transglutaminase screening and the survey concerning knowledge on CD. Five positive CD tests were obtained, representing 1.67% of the analysed population. In general, the questionnaire respondents were familiar with the issue of CD. The majority of them correctly defined CD as gluten intolerance, and realized that it may occur at any age. Gastrointestinal problems were easily associated with CD, however, extraintestinal symptoms were less frequently recognized as a manifestation of this disease. A GFD was properly identified as a method of treating CD by 95% of the respondents. Self-administered, transglutaminasebased screened persons presented a good level of knowledge on CD, regardless of their gender, place of residence, or education. However, dissemination of knowledge is needed, as CD is still an underestimated problem

Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach.

This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet

Bean seed proteins digestibility affected by pressure and microwave cooking

The aim of the study was to compare the effect of pressure and microwave cooking on the in vitro protein digestibility of bean seeds (Phaseolus vulgaris) . The results of the in vitro digestibility ascertained the improvement of protein digestibility affected by pressure-cooking of seeds. The digestibility of proteins of microwave-cooked bean seeds was lower. The electrophoretic SDS-PAGE separation patterns of bean proteins hydrolysed with trypsin indicated a significant influence of both treatments on the proteins examined. Degradation of proteins was apparent, however, the dominant fraction of 47–41 kDa remained intact, which confirms its resistance to digestion

Effect of calcium caseinate and calcium citrate on quality and technological parameters of gluten-free bread

Celiakia jest jedną z najczęściej występujących nietolerancji pokarmowych. Wzbogacanie produktów bezglutenowych składnikami odżywczymi stanowi istotny aspekt zapobiegania i leczenia niedoborów związanych z chorobą. Celem pracy było określenie wpływu dodatku organicznych soli wapnia na jakość i cechy technologiczne chleba bezglutenowego. Zastosowano 10-procentowy dodatek soli wapnia (kazeinianu i/lub cytrynianu wapnia). Sole wapniowe istotnie (p < 0,05) zwiększały objętość właściwą doświadczalnego chleba bezglutenowego oraz wpływały na pociemnienie skórki pieczywa. W porównaniu z chlebem kontrolnym, pieczywo doświadczalne wzbogacone głównie kazeinianem wapnia charakteryzowało się istotnie większą zawartością białka, natomiast zawartość związków mineralnych i wapnia wzrosła istotnie w chlebie wzbogaconym głównie cytrynianem wapnia. Najwyższą jakością ogólną wyróżniał się chleb wzbogacony mieszanką obu soli wapnia (z przeważającym udziałem kazeinianu wapnia w mieszance). Badane organiczne sole wapnia mogą być stosowane jako dodatek wzbogacający do chleba bezglutenowego, a uzyskany produkt bezglutenowy mógłby stanowić cenne uzupełnienie diety bezglutenowej.Celiac disease is one of the most common food intolerances. Nutrient supplementation of gluten-free products is a significant aspect of prevention and treatment of deficiencies associated with that disease. The objective of the research study was to determine the effect of organic calcium salts additive on the quality and technological parameters of gluten-free bread. A 10 % additive of calcium salts (calcium caseinate and/or calcium citrate) was added. The calcium salts added caused the specific volume of the experimental gluten-free bread to increase significantly (p < 0.05) and the crust thereof to darken. Compared to the control bread sample, the experimental gluten-free bread enriched mainly with calcium caseinate was characterized by a significantly (p < 0.05) higher protein content, while the content of minerals and calcium increased substantially in the bread enriched with calcium citrate. The highest overall quality had the gluten-free bread supplemented with the mixture of two calcium salts (with the predominant content of calcium caseinate). The organic calcium salts studied can be used as a food additive to enrich the gluten-free bread, and the gluten-free product produced could be a valuable complement to the gluten-free diet